If you're new to tahini, you need to try out this granola recipe. The flavor of tahini is subtle in this Easy Tahini Granola recipe and adds a nutty richness that you'll love. Full of crunchy clusters and sweetened naturally with maple syrup, you'll definitely want seconds of this granola!
Tahini is one of my favorite foods. Not only do I love to use tahini in savory recipes like my favorite Lemon Tahini Dressing or this Tahini Chickpea "Tuna" Salad, but I also love to incorporate tahini into sweet recipes such as my all-time favorite Vegan Tahini Brownies! Tahini also makes the best granola as in today's recipe for Easy Tahini Granola!
Why You'll Love This Recipe!
- You'll only need 7 ingredients to make this super clustery tahini granola, many of which you probably already have on hand.
- This recipe is super adaptable. As long as the ratio of wet and dry ingredients stays about the same, you'll end up with some delicious granola.
- Clusters baby! Yep, this granola is full of the crunchy clusters that everyone loves in granola.
- Make a batch or two of this granola and it will last for weeks in your pantry
- Tahini - The runnier your tahini is the better. You don't want to try using tahini that is thick and hard. I like to purchase my tahini from international grocery stores when possible, as it's usually nice and pourable.
- Coconut Oil - If your coconut oil isn't in liquid form, you'll want melt it in the microwave for a little bit until it's melted.
- Rolled Oats - I recommend using rolled oats for this tahini granola as they hold their shape really well when baked. When in a pinch, you can try to use quick oats, but the result may be a more crumbly granola. Don't use steel cut oats!
- Nuts and/or Seeds - Use whichever nuts and nuts you have on hand or like best. If you're using nuts, chop them up a little bit. In total, you'll want 1 ½ cups of nuts and seeds.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Tahini - While this recipe is called Tahini Granola, if you don't have tahini on hand, or absolutely hate it, then you can use another nut or seed butter.
- Coconut Oil - I love using coconut oil in granola as it tastes subtly sweet, but you can also use milk olive oil, avocado oil or vegetable oil.
- Nuts and Seeds - I like using almonds, walnuts and pumpkin seeds, but any of your favorite nuts and seeds should work. For larger nuts, be sure to chop them up a bit first.
How to Make Tahini Granola
Step 1: Preheat your oven to 350 degrees and spray a baking sheet with cooking spray or line it with a silicone baking mat. Set it aside.
Step 2: In a large mixing bowl, whisk together the tahini, coconut oil, maple syrup, cinnamon, and salt until smooth. Add in the oats, nuts, and seeds.
Step 3: Stir well until all of the oat mixtures has been well coated in the tahini sauce.
Step 4: Dump the oat mixture onto your prepared baking sheet and use a spatula to spread it out into an even layer. Use the spatula to press down on the mixture so that the oats start to stick together.
Step 5: Bake the granola towards the top of the oven for 10 minutes. Then lower the baking sheet to the bottom of the oven and allow it to bake for another 8-12 minutes or until golden brown on top.
Step 6: Allow the granola to cool completely before breaking it into clusters.
- The trick to getting lots of clusters in your granola is to not stir the granola half way through baking. I put my baking sheet toward the top of my oven for the first half of baking and then move it to the bottom for the second half, without stirring, so that I don't break up the granola while still getting even baking. Then allow the granola to cool completely before breaking it into clusters, so that everything hardens together.
- Make sure all of your liquid ingredients are well combined before you add in your dry ingredients. This ensures that you don't get bitter clumps of tahini in your tahini granola.
Tahini is basically the sesame seed version of peanut butter. Sesame seeds get ground down into a paste that is nutty and rich. Sometimes the sesame seeds are toasted and hulled before they are ground down, yet other times they are left raw.
Yes! For basic granola, all you have to do is coat a mixture of oats, nuts and seeds in a little bit of oil, liquid sweetener and spices. Once everything is combined, you can spread the mixture out on a baking sheet and and bake everything until golden brown, often stirring or changing the position of the granola half-way through the baking process.
To store homemade granola so that it stays fresh, simple allow it to cool completely before storing it in an airtight jar or container in a dark, cool place. I've never had homemade granola go bad using this method, but we also eat through batches of granola super quickly in our house!
To start, make sure you have enough liquid ingredients to coat your dry ingredients. Then, while baking your granola, don't stir it halfway through. Lastly, allow the granola to cool completely after it has baked so that the granola can stick together and form large, crunchy clusters.
Granola tastes amazing as a cereal replacement with some chilly milk poured over top. You can also sprinkle it on top of smoothie or yogurt bowls, stir it into pancake batter or sprinkle it over your baked goods from some added crunch.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a comment further down the page!
More Amazing Granola Recipes!
Easy Tahini Granola
- ¼ cup tahini
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 cups rolled oats
- 1 ½ cups seeds/chopped nuts
- Optional: ½ cup add-ins dried fruit, chocolate chips, etc.
- Preheat your oven to 350 °F and spray a baking sheet with cooking spray. Set it aside.
- In a large mixing bowl, whisk together the tahini, coconut oil, maple syrup, cinnamon and salt until smooth.
- Add in the oats, nuts and seeds and stir well until all of the oat mixture has been well coated in the tahini sauce.
- Dump the oat mixture onto your prepared baking sheet and use a spatula to spread it out into an even layer. Use the spatula to press down on the oat mixture so that the oats start to stick together.
- Bake the granola towards the top of the oven for 10 minutes. Then lower the baking sheet to the bottom of the oven and allow it to bake for another 8-12 minutes or until golden brown on top.
- Remove the tray from the oven and allow the granola to cool completely before breaking it into clusters and storing it in an airtight container.
- If your coconut oil is in solid form, simply melt it in the microwave. Alternatively, you can combine the coconut oil, maple syrup and tahini together in a sauce pan over low heat. Whisk often until the coconut oil melts and all of the ingredients are combined.
- Make sure your liquid ingredients are well combined before adding in your dry ingredients.
This granola is SOOOOO good (I added cocoa powder) and my whole house smells yummy. Every recipe of yours has been absolutely delicious!! Can't wait to make the next one! Thanks, Faith! 🤗 You are awesome!
Faith VanderMolen says
Oh that's brilliant! I love the combination of cocoa and tahini so I'm going to have to try that out next time!
This is AMAZINGLY delicious! Wow! And so easy too. I had a hard time not snatching little bites of this throughout the afternoon. 😂Really good!
I’m looking for a way to pin this to Pinterest. But I don’t see it on your website. Am I missing something? Thanks again for a wonderful recipe.
Faith VanderMolen says
I'm so glad you enjoyed this recipe Tami! It's the granola we always have on hand at the moment and we love it too. And yes! I usually make Pinterest images, but sometimes I'm slow to making them and adding them to my recipe posts. I hope to get to this recipe soon so you'll be able to pin it!